Sunday, February 27, 2011

PANNA COTTA WITH OATMEAL FLORENTINES - DARING BAKERS

When the Daring Bakersdeadline approaches I always tend to reflect on how weeks pass incredibly fast and it never fails to surprise me to see that it is impossible to have a grip on it. For fun I decided to count the number of challenges I have accomplished since I joined this group at the end of 2007 (first DB post). It was with much pride that I discovered I have been a faithfull member of the Daring Bakers since 3 years and 5 monthes. Until now I have made 42 treats under high-pressure, spent countless hours in the kitchen sweating and cursing, never skipped one event and as I'm the queen of last-minute baking sprees I was never able to get started before the last moment, thus increasing my overall stess like crazy....Although it is an activity I enjoy it is sometimes difficult to find the time to bake for the Daring Bakers as the recipes are time-consuming and the weeks go by at light speed. Not forgetting that the post-baking process (taking pictures and writing my posts) cannot be done hastily and demands efforts, at least not in my case. This hobby is quite exhausting and the work we have to provide is generally arduous. One has to be creative, concentrated and well-organize, plan things in advance and have a clear mind in order to succeed. You really have to be a passionate baker to carry out the tasks as itrequires skills and lots of determination.

The February 2011 Daring Bakers' challenge was hosted byMalloryfrom "A Sofa in the Kitchen" who chose to challenge everyone to make "Panna Cotta" from aGiada De Laurentiisrecipe and Nestlé "Florentine Cookies". As you can see, this month's trial was thankfully not intimidating at all and the recipes were no backbreakers. Although it was the first time that I prepared both specialities I was unusually laidback and enjoyed baking casually without breaking into a cold sweat. A first for me!

"Panna Cotta" and "Florentine Cookies" are two Italian delicacies which are very popular with foodies all around the world. The first dessert item hails from Piemont (northern part of the country), but can be found everywhere in Italy. "Panna Cotta" means "cooked cream". It's origin is unclear yet there are theories that suggest that in the mountainous regions unsweetened cream (to which was incorporated fish gelatine made with the bones) was eaten with plain, fresh fruits or hazelnuts (sugar was added to the preparation only lately). Similar versions can be found in Greece/Turkey (Kazan Dibi), Finland (Hedelmärahka) and France (Blanc-Manger). The second goodie is accredited to Austrian bakers, but it owe's it's origin from Florence in Tuscany. Those wonderful round lace biscuits are traditionally confectioned with nuts (generally sliced almonds), candied fruits (orange, cherries, lemon etc...), caramel and chocolate.

I must admit that I was a little skeptical and not really thrilled at the idea of using a Nestlé recipe because I am really not a big fan of this big multinational corporation considering the factthat their methods are far from being the most sustainable (deforestation/palm oil) or humane (baby milk), that what they produce is far too industrial for my taste (junk/plastic/additive-ladden food - yuck!) and not healthy, and that they literally "eat" other enterprises, destroy their soul (what made them unique) and the quality of the original products (for example Cailler Chocolates, Cereal Partner's Shredded Wheats & Rowntrees' After Eights are really less good than when they were not made by Nestlé - and the list goes on unfortunately). I thought that we would rather be making a more artisinal and traditional recipe created by a professinal pâtissier (I mean, aside from being the "guru" of processed food, Nestlé is surely not an authority in the "real" food domain - nothing Slow-Foodish about them).

Anyway, despite a few hiccups when it came to the wetness of the dough (I had to add more flour in order for them to not spread out too much - maybe it had to do with the fact that I didn't use corn syrup), the "Florentine Cookies" turned out pretty well and I have to confess that they were deliciously crunchy, addictively chewy as well as oaty. Giada De Laurentiis' "Honey Panna Cotta" were just flawless, creamy, silky, voluptuous, refreshing, delicately flavored, subtly sweet as well as luscious. The Gourmet Magazine "Coffee Jelly" layer at the bottom of each verrine added a delightfully bitter and seductive toasty note to the "Panna Cotta". A perfect contrast which makes this dreamlike pudding more adult and uplifts it's somewhat faint aromas by bringing character and punch to the whole.

"Panna Cotta" will definitely grace my table again as it is very versatile, refined, yet extremely easy to put together. Even my personal tester (boyfriend) who is not in very good terms with jelly thought that it was terrific. And as we are big oatmeal lovers the "Florentine Cookies" had a short life span. The ultimate dessert combination!

Method:1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta).2. Let stand for 5 minutes to soften the gelatin.3. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes (I whisk it a few times at this stage).4. Next, add the cream, honey, vanilla, sugar, and pinch of salt.5. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.6. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.7. Refrigerate at least 6 hours or overnight.8. Add garnishes and serve.

Ingredients:2 Cups (480ml) Good quality brewed coffee1/4 Cup (60 ml) Hot water + 2 Tbs (30ml) Cold water1/2 Cup (120ml/115g/4oz) Granulated sugar1 1/2 Tsps (7½ml/3½g/1/8oz) Unflavored powdered gelatin2 Tsps (10ml) Pure vanilla extractMethod:1. Place granulated sugar and 1/4 c. hot water in a small saucepan.2. Bring to a boil, stir until the sugar has dissolved.3. Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.4. Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved.5. Pour into a glass (bottom) or over the panna cotta.Note:If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.

Method:1. Preheat oven to moderately hot 190° C (375° F).2. Prepare your baking sheet with silpat or parchment paper.3. Melt butter in a medium saucepan, then remove from the heat.4. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.5. Drop a tablespoon full, three inches (75mm) apart, onto your prepared baking sheet.6. Flatten slightly with the back of your tablespoon, or use a spatula.7. Bake in preheated oven for 6-8 minutes, until cookies are golden brown.8. Cool completely on the baking sheets.9. While the cookies are cooling melt your chocolate until smooth either in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water (make sure the water doesn't touch the bottom of the bowl).10. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).11. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

Remarks:You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

Yes I agree with about Nestle (truly a horrible company for all the reasons you state I avoid all their products in all senses. I love your introduction yes the challenge can be a lot of effort but I feel that you do become a much better baker because of it.

Rosa, you are not alone, my cookies spread really really badly and I'm frantically trying to remake them with a different recipe today. The original ones just came out like very thin flapjacks despite the addition of double quantity of oats. My pannacotta is cooling down at the moment so we're really up against the clock whether it's going to work!!

Glad to see you got yours to work in the end and I pleased to hear I was not the only person who had trouble with this recipe.

Beautiful job Rosa. I must admit I was sceptical about a Nestle recipe too, and also had to add more dry ingredients (I added oats instead of flour) to get the batter less runny, but the end product was highly addictive!

It never ceases to amaze me how you find time for all this baking and blogging with such perfect results. That just goes to show how passionate you are about it. These have to be two of my very favourite desserts and I don't think I've ever seen moe beautiful versions. Congrats!

yes, I agree that posting about cooking is very time consuming, but you always do such an amazing job of it, you are very inspiring! I love both panna cotta and florentines and only wish I could enjoy a serving of those that you have made, they are gorgeous!

It's funny - posting my challenges each month always makes me think the same things, and I completely agree with your thoughts on the process - that it is about way more than just the baking! Your panna cotta and florentines turned out absolutely beautifully - I love the vanilla panna cotta and coffee gelee - sounds like a coffehouse drink! And the chocolate swirls on your florentines are beautiful. Really well done. (And congrats on your awesome streak as Daring Baker! You ROCK!)

As always, your photography is beautiful and inviting. I'd not realized the Nestle was making the After Eights. I just remember purchasing them a while back and thinking that they weren't as good as I had remembered. Thank you for solving that mystery.

I am a recent convert to panna cotta, but florentines are a family favorite. :-) We'd visit a bakery in California with these lovely things sandwiched with rich cream and dipped in dark chocolate. Bliss. :-)

Rosa, beautiful...the panna cotta is one of my favorite dessert, love the idea of coffee gelee. The oatmeal cookies look so light, love how you decorated them. Lovely pictures as always :-) Have a great week ahead.

3 years and 5 months of exquisite daring bakers challenges! I love reading all your posts, you always inspire me. Your panna cotta looks so elegant and the florentines look delicious--I should have sandwiched mine with chocolate too! Excellent job on this challenge!

Rosa, you met this DB challenge perfectly! Those crunchy Florentine cookies with the creamy panna cotta are a wonderful pair! Photography is outstanding! Glad I'm following you finally, what took me so long? Love your blog!

It's usually not difficult for me to make comments because I like so many desserts...and yet because I'm not a fan of panna cotta...I'm actually slightly speechless. However, those florentines are welcomed by my tummy any time.I do love the presentation and of course the flavours are just right ;o)

Not to be nationalistic about food, but I think to be accurate you should say perhaps "Greek/Turkish" when attributing kazan dibi; the name at least is Turkish and means "bottom of the pot"....Sorry for my nitpicking! Beautiful recipe and photos; I enjoy your blog a lot :)